Directions

While beets roast, heat oil in a medium saucepan over medium heat; add couscous and toast, stirring often, until golden brown, about 5 minutes. Add broth, water, and salt and bring to a boil. Reduce heat to low, cover, and simmer 15 minutes; stir in cranberries. Cover and continue to cook 5 minutes, or until couscous is tender and all liquid has been absorbed. Transfer couscous to a large bowl and let cool slightly. Stir in 2 tablespoons of the vinaigrette dressing.

Remove beets from foil and let cool until warm and easy to handle. Slip off skins and cut beets into thick slices.

To serve, spoon couscous onto plates. Top with beet slices, goat cheese, and mâche. Spoon the remaining dressing over salads and season with pepper. Garnish with almonds.